Penne Rigate with Spicy Braised Swordfish

Name: Penne Rigate with Spicy Braised Swordfish
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 6 larges anchovy fillets, minced; 2 Tbsps chopped basil; 794 grams whole tomatoes, chopped and juices reserved; 118 milliliters dry white wine; 6 garlic cloves, thinly sliced; 2 larges jalapeños, thinly sliced; 3 Tbsps extra-virgin olive oil; 2 Tbsps chopped parsley; 227 grams penne rigate; 4 servings Salt and freshly ground pepper; 1 Tbsp salt-packed capers; 227 grams skinless swordfish steak

Penne Rigate with Spicy Braised Swordfish might be just the main course you are searching for. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 530 calories, 24g of protein, and 20g of fat per serving. A mixture of anchovy, salt and pepper, penne rigate, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

In a bowl, cover the capers with warm water.

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Capers

Water

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Bowl

Let stand for 20 minutes; drain.

In a skillet, heat the olive oil.

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Olive Oil

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Frying Pan

Add the garlic and jalapeos and cook over moderate heat until the garlic is golden, about 3 minutes.

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Garlic

Add the anchovies and cook, mashing, until dissolved, about 30 seconds.

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Anchovies

Add the white wine and simmer over moderately high heat for 2 minutes.

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White Wine

Add the tomatoes and their juices and simmer until slightly thickened, about 5 minutes.

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Tomato

In a large pot of boiling salted water, cook the penne until al dente.

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Penne

Water

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Pot

Drain.

Season the fish with salt and pepper and add to the sauce along with the capers. Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes.

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Salt And Pepper